Blueberry Muffins

Blueberry Muffin
Nutrition Info
  • Serving size: 75g
  • Calories: 220
  • Fat: 4.5g
  • Saturated fat: 2.5g
  • Trans fat: 0g
  • Carbs: 42g
  • Sugar: 28g
  • Sodium: 35mg
  • Fiber: 1g
  • Protein: 3g
  • Chol: 30mg
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
A scrumptious muffin with a healthy twist. Encompassing rolled oats and white whole wheat flour, this delectable blueberry muffin is lower in fat and higher in fiber than most other recipes found on the web.
Ingredients
  • ⅓ C Cream cheese
  • 2½ C Sugar
  • 3 tbsp Butter
  • 2 Eggs
  • 2 tsp Vanilla
  • ¾ C Milk
  • 1½ C All purpose flour
  • ¾ C Whole wheat flour
  • ½ C Rolled oats
  • ½ tsp Baking powder
  • ¼ tsp Baking soda
  • 1¼ C Blueberries
  • Topping:
  • 1 tbsp butter
  • 4 tbsp Whole wheat flour
  • 2 tbsp Sugar
Instructions
  1. Preheat the oven to 350oF. Place the muffin cups into the muffin pan.
  2. Using the paddle attachment, cream the sugar, cream cheese and butter together till fluffy.
  3. Gradually add in the eggs, milk and vanilla.
  4. Add in the rest of the dry ingredients in 3 steps.
  5. Beat the batter for one minute on high.
  6. Dispense the batter with an ice cream scoop.
  7. Mix together the topping ingredients to form a streusel consistency.
  8. Top the muffin batter with this streusel topping.
  9. Bake it in the oven for 25-30 mins or until golden brown.
  10. Remove from the oven and cool on a wire rack.

This is a whole wheat version for a blueberry muffin. You can substitute the whole wheat flour with All purpose flour if you so desire.